300 g  Toor dal

1 tsp ground turmeric

A small handful of dry curry leaves

2 tblsp oil or ghee

2 red onions, peeled and finely sliced

5 garlic cloves, crushed

1 small tsp mustard seeds

1 small tsp cumin seeds

Chili in whichever shape or form available

300 g whole-leaf spinach, fresh or frozen

1 tblsp gram flour, roasted briefly in a hot, dry frying pan

1 heaped tsp tamarind paste

Boil the dal in approx. 900 ml water with the turmeric and curry leaves until it starts to get a bit mushy.